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ÇANKIRI KARATEKİN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 33
  • Proje 0
  • Kitap 3
  • Bildiri 29
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 19 Q2 6 Q3 0 Q4 2
WoS (JCR) Q1 11 Q2 11 Q3 2 Q4 0
TR Index 2 makale

Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.

Üst %1 makale 1
Üst %10 makale 5
Ort. yüzdelik 69.4%
Üst %1 payı 4.5%
Üst %10 payı 22.7%

Makaleler

YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.

Dizin filtreleri

Toplam 33 yayın

Scopus (SJR)
Q1 19 Q2 6 Q3 0 Q4 2
WoS (JCR)
Q1 11 Q2 11 Q3 2 Q4 0
TR Index
2 makale

Makale listesi

  1. 2025 An electrochemical sensor integrated lab-on-a-CD system for phenylketonuria diagnostics Lab on a Chip DOI 10.1039/D4LC00912F YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.1%
  2. 2024 Precision phenylalanine sensing in blood with nanomaterial-enhanced electrodes RSC ADVANCES DOI 10.1039/d4ra05045b YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.6%
  3. 2023 Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures Elsevier BV DOI 10.1016/j.idairyj.2023.105687 YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.9%
  4. 2023 Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder Wiley DOI 10.1111/1750-3841.16392 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.2%
  5. 2020 Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases FOOD AND BIOPRODUCTS PROCESSING DOI 10.1016/j.fbp.2020.05.010 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.8%
  6. 2019 Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination FOOD AND BIOPRODUCTS PROCESSING DOI 10.1016/j.fbp.2019.07.016 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.3%
  7. 2018 Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey INTERNATIONAL DAIRY JOURNAL DOI 10.1016/j.idairyj.2018.07.011 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 93.5%
  8. 2018 Gıda Bileşen Analizine Yönelik Düşük Maliyetli Kolorimetrik Ölçüm Cihazı Geliştirilmesi ve Performansının Belirlenmesi: Glukoz ve Protein Tayini ile Model Çalışma Akademik Gıda DOI 10.24323/akademik-gida.475350 YÖKSİS TR Index SJR Q4 OpenAlex 12.4%
  9. 2017 Sensitive and reliable paper-based glucose sensing mechanisms with smartphone readout using the Lab color space Analytical Methods DOI 10.1039/C7AY02124K YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.3%
  10. 2011 Photoelectrochemical competitive DNA hybridization assay using semiconductor quantum dot conjugated oligonucleotides Analytical and Bioanalytical Chemistry DOI 10.1007/s00216-011-4827-4 YÖKSİS SJR Q1 JCR Q1 OpenAlex 70.1%
  11. 2010 Rapid Method for Quantitative Determination of Proteolytic Activity with Cyclic Voltammetry Electroanalysis DOI 10.1002/elan.200900344 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.6%
  12. 2009 Quantitative Photoelectrochemical Detection of Biotin Conjugated CdSe ZnS Quantum Dots on the Avidin Immobilized ITO Electrodes Electroanalysis DOI 10.1002/elan.200904619 YÖKSİS SJR Q2 JCR Q2 OpenAlex 63.2%
  13. 2009 Thermodynamic analysis of the interaction between 3 aminophenylboronic acid and monosaccharides for development of biosensor Sensors and Actuators B: Chemical DOI 10.1016/j.snb.2009.05.004 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.2%
  14. 2008 Determination of Transglutaminase Activity Using Fluorescence Spectrophotometer Food Biotechnology DOI 10.1080/08905430802265775 YÖKSİS SJR Q2 JCR Q3 OpenAlex 14.0%
  15. 2007 Modeling and optimization III Reaction rate estimation using artificial neural network ANN without a kinetic model Journal of Food Engineering DOI 10.1016/j.jfoodeng.2006.02.021 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.8%
  16. 2007 Modeling and optimization IV Investigation of reaction kinetics and kinetic constants using a program in which artificial neural network ANN was integrated Journal of Food Engineering DOI 10.1016/j.jfoodeng.2006.04.004 YÖKSİS SJR Q1 JCR Q1 OpenAlex 71.3%
  17. 2007 Modeling and optimization II: Comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction Journal of Food Engineering DOI 10.1016/j.jfoodeng.2005.11.025 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.9%
  18. 2007 Modeling and optimization I Usability of response surface methodology Journal of Food Engineering DOI 10.1016/j.jfoodeng.2005.11.024 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.1%
  19. 2006 Statistical Modeling of galactosidase Inhibition During Lactose Hydrolysis Food Biotechnology DOI 10.1080/08905430500524267 YÖKSİS SJR Q2 JCR Q2 OpenAlex 50.7%
  20. 2024 3D Food Printing Technology Food Health and Technology Innovations YÖKSİS

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